In the Province of Forli-Cesena there are an estimated 25,000
hectares of land on which fruit and vegetables are grown; 15,000
hectares are for fruit and 10,000 for vegetables which are all
grown outside.
The fruit grown includes peaches, apricots, plums, strawberries,
kiwis, apples, pears and cherries and the vegetables, potatoes,
green beans, peas, lettuce, chicory, turnips, tomatoes and other
more minor kinds. Some of these vegetables are still in constant
production while others are today grown locally or on a very
small scale for a specialist market, like the Shallot of Romagna
which has been awarded the IGP (Indicazione geografica protetta)
- a recognition of quality.
The tradition of cultivating and the fruit and vegetables grown
in Romagna are now part of our heritage, thanks to written accounts
handed down over the centuries. Peaches were grown as early as
the 14th century and evolved into Nectarines; as for strawberries,
which originally grew wild everywhere, they are now grown in
the area around Cesena which is considered to be an excellent
location both in Italy and Europe.
Cherries were introduced by the Romans and as early as the Middle
Ages they were grown in the Bidente Valley which today still
boasts local varieties like morandina, morette and duroni (in
particular in and around Civitella di Romagna).
The cherries grown in the hills of Cesena, Roncofreddo and Longiano
are also highly regarded on the market, with typical varieties
such as quali moretta, durona, corniola, duroncina, marciana….
The importance and nature of the fruit produced in this area
have been recognised with the IGP quality acknowledgment for
pears, peaches and the Romagna Nectarine, whilst the other types
of fruit can today boast inclusion on the national list of traditional
products in the Province of Forli’- Cesena.
From a dietary point of view, the fruit produced in the Province
of Forlì-Cesena is amongst that with the highest quota
of essential elements for a healthy and balanced diet.
A large number of converted farmhouses, restaurants and food
shops stocking typical produce along the Route through the Hills
of Forlì and Cesena serve fruit and vegetable products
in their meals and genuine, local preserves (melon, fig, quince,
cherry jams; aubergines and tomatoes pickled and stored in oil;
peaches with Albana wine; strawberries in wine, etc.).
Green herbs which grow freely are used and reproposed in local
specialities. The most commonly found are stridolo, raperonzolo,
rosolaccio, radicchio di campo, ortica and vitalba.
